Friday March 19 , 2010
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Venison Steaks with Blueberry sauce
Created by Phelan,
Description The wild forest taste of venison steaks goes well with the mixture of tart and sweet in bluberries.
Ingredients
At a glance
Cuisine
North American
Serves
4
  • 2 tablespoons brown sugar
  • 2 tablespoons malt vinegar
  • 1.5 cups frozen blueberries
  • ½ cup white wine
  • salt and pepper to taste
  • 4 venison hind leg steaks
  • Freshly ground black pepper
  • 1 tablespoon olive oil
  • 1.5 teaspoon cornstarch
  • 1 tablespoon port or water
Methods/steps
  1. Combine the brown sugar and the malt vinegar in a medium sized sauce pan. Stir over a low heat to dissolve sugar.
  2. Add blueberries and white wine. Simmer for 10-12 minutes. Just before time is up, season steaks with black pepper.
  3. Heat oil in a heavy frypan. Cook steaks over high heat for 1 to 3.5 minutes on each side until meat is browned and cooked medium rare.
  4. As steaks cook, add cornstarch paste to sauce, stirring until boiling.
  5. season to taste.
  6. Pour sauce over steaks to serve
Reviews
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